Especials del Sudoeste
Southwest Specialties

    GORDITAS
(Little Fat Tortillas)
makes about 12 to 15 Gorditas

1 lb fresh masa
1/2 cup sifted flour
3 Tbsp shortening
1 tsp salt
chorizo 
grated cheese
1 1/2 cups tomato puree
1 onion, finely chopped
1 1/2 tsp salt 
1 tsp oregano
1 Tbsp vinegar
2 Tbsp oil
peeled green chilies, to taste

Place masa, flour, shortening, 
and salt in a bowl, 
and mix until smooth. 
Shape dough into balls 
the size of large walnuts, 
then pat each one between 
moistened palms of hands 
until they are the size
of small pancakes 
(about 3 inches across). 
Cook on both sides in
an ungreased heavy skillet. 
While still hot, 
pinch up edges between
thumb and fingers to form a border, 
and pinch up a small amount in
the center so that they 
look like sombreros. 
Set aside until ready
to serve, and make the sauce.

Sauce: 
Place all ingredients in a saucepan, 
stir to combine well,
and simmer over moderate heat 
for about 20 minutes, 
or until onion is cooked 
and sauce thoroughly blended. 
Serve cold.

Just before serving, 
fry cakes in hot oil 
until golden brown and
drain on absorbent paper. 
Arrange on a large serving platter and
fill brim of each little hat 
with fried chorizo. 
Sprinkle generously
with grated cheese and 
pile shredded lettuce on top. 
Pour a little cold sauce over each one 
and serve with radish rings and refried
beans.